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This is a difficult subject to talk about, and may be adverse to some reader's lifestyles. It is, however, definitely a source of gluten to watch out for in adults.

I have recently discovered that some of my favorite adult interaction products contains hydrolyzed oat protein. As most of us are probably familiar, this means that unless if was produced to be specifically contaminant-safe, it will cause reaction. And for some super-sensitive celiacs, this isn't even an option.

So, if I have discovered this problem, I cannot be the only adult facing these issues. Just like shampoos, lotions, and other cosmetics, be sure to check the ingredients on your cleaners and enhancers! I now know that Monica Sweethearts brand uses oat in their products, and I plan on doing further research into KY, Durex, and other popular brands.

Thanks, let me know if you have any other warnings/oks in this realm of products. Sexual health is difficult to talk about, but it is still health.

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This is a difficult subject to talk about, and may be adverse to some reader's lifestyles. It is, however, definitely a source of gluten to watch out for in adults.

I have recently discovered that some of my favorite adult interaction products contains hydrolyzed oat protein. As most of us are probably familiar, this means that unless if was produced to be specifically contaminant-safe, it will cause reaction. And for some super-sensitive celiacs, this isn't even an option.

So, if I have discovered this problem, I cannot be the only adult facing these issues. Just like shampoos, lotions, and other cosmetics, be sure to check the ingredients on your cleaners and enhancers! I now know that Monica Sweethearts brand uses oat in their products, and I plan on doing further research into KY, Durex, and other popular brands.

Thanks, let me know if you have any other warnings/oks in this realm of products. Sexual health is difficult to talk about, but it is still health.

Hydrolyzed (anything) protein is so processed that any offending protein would not survive.

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I have posted references in the past and it might take some time for me to find them. It's hard to keep up with science and I know that many references are not up to date, or up-dated currently. Until I find them...it's my understanding that during the hydrolyze(ing) process, the offending protein is separated and removed. Rendering it basically gluten free......uh, it's here somewhere in this endless archive....will go hunting. But, this is my take. I also respect others concerns.

Remember...things change quickly. Five years ago, a gluten free life was quite simple. Yeah for progress.

In this study, doctors evaluated the safety of daily administration of baked goods made from a hydrolyzed form of wheat flour to patients with celiac disease. The doctors fermented wheat flour with sourdough lactobacilli and fungal proteases; this process decreases the concentration of gluten.

A total of 16 patients with celiac disease, ranging in age from 12 to 23 years were evaluated. They were in good health on a gluten-free diet for at least five years. Two of the six patients who ate natural flour baked goods discontinued the study because of symptoms such as malaise, abdominal pain and diarrhea. The two patients who ate extensively hydrolyzed flour baked goods had no clinical complaints, but developed subtotal atrophy (complete absence of villi, the fingerlike protrusions necessary for absorption). The five patients that ate the fully hydrolyzed baked goods had no clinical complaints.

"Prolonged trials have to be planned to underscore the safety of baked goods made by applying the rediscovered and adapted biotechnology of hydrolysis. In the future, cereals made through such biotechnology could also improve the nutritional and sensory properties of baked goods containing hydrolyzed gluten compared to products made of naturally gluten-free ingredients," added Dr. Greco.

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This is a difficult subject to talk about, and may be adverse to some reader's lifestyles. It is, however, definitely a source of gluten to watch out for in adults.

I have recently discovered that some of my favorite adult interaction products contains hydrolyzed oat protein. As most of us are probably familiar, this means that unless if was produced to be specifically contaminant-safe, it will cause reaction. And for some super-sensitive celiacs, this isn't even an option.

So, if I have discovered this problem, I cannot be the only adult facing these issues. Just like shampoos, lotions, and other cosmetics, be sure to check the ingredients on your cleaners and enhancers! I now know that Monica Sweethearts brand uses oat in their products, and I plan on doing further research into KY, Durex, and other popular brands.

Thanks, let me know if you have any other warnings/oks in this realm of products. Sexual health is difficult to talk about, but it is still health.

thanku for bringing it up and passing along that information! can never get enough info when it comes to gluten, seriously. hope people post more info!

I have posted references in the past and it might take some time for me to find them. It's hard to keep up with science and I know that many references are not up to date, or up-dated currently. Until I find them...it's my understanding that during the hydrolyze(ing) process, the offending protein is separated and removed. Rendering it basically gluten free......uh, it's here somewhere in this endless archive....will go hunting. But, this is my take. I also respect others concerns.

Remember...things change quickly. Five years ago, a gluten free life was quite simple. Yeah for progress.

In this study, doctors evaluated the safety of daily administration of baked goods made from a hydrolyzed form of wheat flour to patients with celiac disease. The doctors fermented wheat flour with sourdough lactobacilli and fungal proteases; this process decreases the concentration of gluten.

A total of 16 patients with celiac disease, ranging in age from 12 to 23 years were evaluated. They were in good health on a gluten-free diet for at least five years. Two of the six patients who ate natural flour baked goods discontinued the study because of symptoms such as malaise, abdominal pain and diarrhea. The two patients who ate extensively hydrolyzed flour baked goods had no clinical complaints, but developed subtotal atrophy (complete absence of villi, the fingerlike protrusions necessary for absorption). The five patients that ate the fully hydrolyzed baked goods had no clinical complaints.

"Prolonged trials have to be planned to underscore the safety of baked goods made by applying the rediscovered and adapted biotechnology of hydrolysis. In the future, cereals made through such biotechnology could also improve the nutritional and sensory properties of baked goods containing hydrolyzed gluten compared to products made of naturally gluten-free ingredients," added Dr. Greco.

There is still much to learn about celiac and nothing is written in stone. I checked out the article and interestingly the article referred folks by a link to the AGA and when looking at the list of not allowed items we find...

Recent Articles

Celiac.com 12/18/2018 - Prescriptions for gluten-free food will no longer be part of the UK’s vaunted national health care program in all places, due in part to the widespread availability of gluten-free foods at regular markets, and the high costs of maintaining the program.
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Celiac.com 12/17/2018 - A 39-year-old woman with possible celiac disease was left brain dead after a dangerous internet “soy sauce colon cleanse” caused critically high levels of salt in her blood, which led to organ failure and death. The medical YouTube channel Chubbyemu, says that the woman, identified only by the initials, CG, arrived at the emergency room with a rapidly deteriorating mental status. Earlier that day, CG had performed a “soy sauce colon cleanse,” a dangerous internet fad in which people drink an entire liter o...

Celiac.com 12/14/2018 - As the popularity of gluten- and allergen-free foods have exploded, so has the list of manufacturers rushing new products to market. Several studies have shown that numerous restaurant and commercial foods labeled as ‘gluten-free’ contain unacceptable gluten levels. Meanwhile, other news has revealed that many supermarket products labeled gluten-free in fact contain unacceptable levels of wheat.
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12/13/2018 - Is wine gluten-free? Wine Spectator recently weighed in on gluten and wine. The article is worth a read, and there’s a link at the bottom of this page. Meantime, here’s a quick rundown of the basics of wine and gluten.
Wine is generally regarded as gluten-free and safe for people with celiac disease and other gluten-related sensitivities. That said, there are a couple of ways that wine could come to contain gluten; but they are mostly due to old and discontinued wine making practices.
First, in t...

PowerofPositiveThinking,
Here is a thread that might help you.
https://www.celiac.com/forums/topic/122593-tonsillectomy/?tab=comments#comment-997652
Often taking the amino acid lysine will help mouth sores and swilling with salt water also can help if you can bear it. Don't swallow the salt water only swill it and spit it back out after 30 seconds or so.
Most Tonsils issues are probably not bacterial in nature but viral.. .. and explains why the ...

I had mono in my mid-thirties, pre-celiac diagnosis. My main symptom was extreme tiredness (well, that and a very swollen lymph node in my armpit). I was out of work for a month. If you’ve only had it since the beginning of the month you probably just need more time to heal. You will get over it!